Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt



This salad is a light but still festive way to serve corned beef on St. Patrick's Day-or to use up leftovers the next day.

2 cups rye bread, torn into 1-in. pieces (about 3 oz.)

3 tbsp. unsalted butter, melted

¾ tsp. kosher salt, divided

¼ tsp. freshly ground pepper, divided

½ tsp. caraway seeds

¼ cup extra-virgin olive oil

2 tbsp. each white wine vinegar and whole-grain mustard

1 tbsp. each Dijon mustard and chopped shallot

1 tsp. honey

1 qt. loosely packed torn butter lettuce (about 3 oz.)

3 cups each torn romaine lettuce and green-leaf lettuce (about 4 oz. total)

12 oz. cooked corned beef, torn into large shreds and warmed

1. Preheat oven to 375°. Toss together bread, butter, */2 tsp. salt, '/a tsp. pepper, and the caraway seeds. Spread on a rimmed baking sheet and bake until lightly toasted, 12 to 14 minutes.

2. Whisk together oil, vinegar, mustards, shallot, honey, and remaining 'A tsp. salt and '/» tsp. pepper in a large bowl. Add lettuces; toss gently to coat.

3. Spread dressed lettuces on a large platter. Top with rye croutons and tom corned beef.

PER SERVING 500 Cal., 72% (360 Cal.) from fat; 19 g protein; 40 g fat (13 g sat.); 16 g carbo (2.3 g fiber); 1,567 mg sodium; 106 mg chol.



Although this posole tastes like it's been simmering all day long, it takes less than an hour to cook. For shorter prep time, buy bagged cut squash and sub in coleslaw mix for the garnish.

¼ cup canola oil

About 1 qt. butternut squash cubes (29 oz.)

½ cup diced onion

About ¾ tsp. kosher salt

2 tbsp. tomato paste

1 tbsp. each finely chopped garlic and chili seasoning powder

1 ½ tsp. ground cumin

½ tsp. dried oregano

1 qt. reduced-sodium chicken or vegetable broth

1 can (25 oz.) hominy, drained

½ cup finely shredded green cabbage

1 lime, cut into wedges

1 avocado, peeled and thinly sliced

2 or 3 radishes, thinly sliced

Warm corn tortillas

1. Heat oil over medium-high heat in a large heavy-bottomed pot. Add squash, onion, and 3/a tsp. salt. Cook, stirring occasionally, until vegetables begin to soften, 7 to 8 minutes. Add tomato paste, garlic, chili seasoning, cumin, and oregano and cook 1 minute, stirring often. …

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